The Perfect Finish Special Desserts for Every Occasion

Most of us don't have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives. The Perfect Finish is playfully organized by occasion: 'œI'll Bring Dessert'� features recipes easy to pack for potlucks; 'œStraight from the Oven'� includes fruit pies best served warm; and 'œPick-Me-Ups'� spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts'”including his signature warm vanilla cake'”in a chapter inspired from his days in one of Manhattan's finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.

Bill Yosses served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was the executive pastry chef at Josephs Citarella in New York City and the 4-star Bouley Restaurant and Bakery for many years. He is now the executive pastry chef at the White House and lives in Washington, DC.
Melissa Clark, a James Beard Foundation award winner and the author of many cookbooks, writes a weekly column for the New York Times Dining section, "A Good Appetite." She lives in Brooklyn, New York.